Lemon Blueberry Cupcakes

If there were ever a dessert that just screamed spring to me, it would be these cupcakes. Light and fluffy lemon cake dotted with fresh, juicy blueberries and topped with pillowy lemon cream cheese frosting. Everything from the flavors to the light, bright colors makes me think of a breezy, sunny spring day…pretty much the complete opposite of the gray and rainy days we have been having for nearly a month now. I suppose even if the weather doesn’t provide, I’ll take my sunshine anywhere I can get it, including in the form of cupcakes.

I used a lemon cream cheese frosting this time around but I think they would also be wonderful with a lemon version of Swiss meringue buttercream. I really wanted to try them with both frostings to see which we preferred, but since I was literally frosting them just in time to run out the door and gift them to a friend, Swiss meringue buttercream just wasn’t in the cards. Even a lemon-spiked whipped cream would be a nice compliment. Whatever way you choose to top them, I hope these bring some sunshine into your home.

Directions

01

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

02

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

03

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Source

I really liked how the blueberries stained the cupcake liners…so pretty! I just bought a TON of blueberries from Costco with scones in mind and realized…thats a lot of scones! Yeah, a new recipe for my blueberries.

Brittany

LOOKS AMAZING!!! These are going to be the next cupcakes I make. Can’t wait.

Yum! I never thought of blueberries in cupcakes, but why not? Sounds and looks fabulous! What a fun spring/summer treat! I’m having a cupcake party later this month and these will have to be invited guests!

Nicole

I was planning on making the hummingbird cupcakes for our Mother’s Day dessert… and I came to your blog to get the recipe. Now I think I might change my mind and do these instead. hmmm, maybe a half batch of each?!

Your photos are wonderful, Annie! Have you ever thought of doing food magazine/food science photography? (Like with all the spare time you have on your hands?…ha!):) I love the lemon and blueberry flavor combination and I’m sure these cupcakes are just divine. Once again, another recipe added to my collection of Annie’s recipes!

Alison

I think we are on the same wavelength because I woke up this morning craving lemon-blueberry muffins. I was torn between doing a crumble topping or lemon cream cheese frosting, but after reading this I think I’ll have to go with the cream cheese frosting. Thanks for sharing such beautiful photos and recipes.

When making the lemon Swiss meringue buttercream would you suggest using lemon juice or lemon extract? I did a quick Google search and both options are there. Which do you think would taste better? BTW these look amazing. I think I’m going to make these soon.

Annie

I actually just used lemon extract for the first time this week (in a cake, not frosting) and it was pretty great. I think that would be my preference but either should work.

I have always loved this combo in muffins, but I would have never thought to adapt it into a cupcake! These look fantastic, Annie, and I love the cream cheese frosting. I don’t know whether I’d want one for breakfast or dessert, or both! :) Thanks for sharing and happy early Mother’s Day to you.

Oh Annie, how does one decide what to bake when you keep conflicting me? Hehe. Must make these! I have a bag of meyer lemons, I was going to make a lemon curd. I’m thinking these cupcakes with the lemon curd filling and maybe a light whipped cream frosting. :)

Jennifer Lusher

Perfect timing! We are having a lemon themed birthday party for my daughter next weekend and these will be a perfect addition to the cupcake bar!

Not a blueberry fan per se. They have to be “in” something. That being said, I would definitely eat them in these cupcakes!

Nicole G

Ok, everything about these cupcakes just looks fabulous! The colors, the frosting, the almost tye-dyed look the blueberries give the cake. Love it! And the best part? My husband dislikes any lemon dessert (I know, crazy!) So, more for me and the kids! BTW, have a Happy Mothers’ Day!

These are gorgeous! Lemon and blueberry make such a good combination, perfect for spring.

Ruchita

I saw this post before I left to do my grocery shopping for the week and I immediately added the ingredients I needed to my list.

I made these cupcakes today and they are amazing!! Light, fluffy and sweet with a nice lemon flavor that is not too overpowering. They are perfect for spring, but they’re so good I can see myself making these throughout the year. Thanks for sharing this fantastic recipe!

Beautiful cupcakes! Love the flavor combination as well. These are perfect for spring!

Olivia

I love the concept of these cupcakes! The only thing that I’m worried about is the cream cheese frosting. Every time I make the frosting (following the recipe) it comes out runny and doesn’t hold any shape. I’ve tried refrigerating the frosting prior to decorating, but there wasn’t much luck. Any thoughts as to why this may be?

Carissa

Dear Annie, I’m making these cupcakes for Mother’s Day and i’m making them today. Should i also frost them today or wait till tomorrow. Also do I have to keep them in the fridge if i just bake the cake part since they have blueberries in them.?

Annie

Please see the FAQ page. Enjoy!

Annie

One thing I have found is that clear/imitation vanilla helps the frosting hold up better than regular. Make sure the cream cheese is cold (not softened) when you mix it in. Refrigeration should help it set up but if it doesn’t, you could always add more powdered sugar to make it stiffer. Hope that helps!

Emily

I made these for my mom this afternoon as an early mother’s day present and they were amazing! The icing reminds me of ice cream and is scrumptious :)

You’re right – these cupcakes do spring scream. A great option for Mother’s Day!

Dominique

These look amazing, thanks for sharing! I’m going to make them, but I’m a little confused. What do I do with the 2 extra tbsp of milk and sugar? I know the 2 tbsp of flour goes with the blueberries, but it doesn’t specify in the recipe what to do with the others?

Annie

You add the milk all at once. If it is used for two different steps, I will put “divided” next to the ingredient, as with the flour.

Amanda

I just took these out of the oven about an hour ago – they smell amazing! I love lemon and blueberry together, so these seemed like the perfect treat to make myself for Mother’s Day! Happy Mother’s Day to you Annie, and thank you for sharing your baking/cooking adventures with us!

Brenna

These look wonderful! I can’t wait to make them!! :)

vanessa ruff

SOO GOOD i made lemon buttercream with them but they were perfect for the mothers day bbq i attended, the mamas in my life were thrilled

Shelley

I made these yesterday and they are SOOOOO good. The cake part is amazing…and the sweet lemon frosting goes great with the blueberries. I brought them to work today and a coworker asked me to make them for her daughter’s graduation this weekend. Thank you for sharing!!

bttrflybabydoll

I made a lemon blueberry cake last year with white chocolate cream cheese frosting for my birthday. It was ok. I loved the frosting, but the cake wasn’t what I wanted. I think this cake looks perfect! I’m going to try this this with the white chocolate cream cheese frosting from last year’s cake. I think it will be just right now! Thanks!

Hi Annie, Thank you again for another tasty cupcake recipe. Mine turned out a bit dense. Overall, we loved it!

carole

Wow! We have a blueberry farm here in FL and I can’t wait to try these with our very own blueberries! I’m sure I’ll be eating the frosting on its own!! When people come for u-pick, my girls have a little cafe and these will definitely be on the menu! Thanks!!

Cathy

I am thinking of making this as a cake (two rounds with frosting in the middle and outside)…..Other than cooking it longer and making sure the toothpick is clean when I pull it out of the cake do you have other suggestions to making this a success….or do you think it will be a mistake to try it as a cake?

Annie

No, you can make pretty much any cake as cupcakes and vice versa. Enjoy!

This recipe was terrific. I made them as mini cupcakes for a group of women and everyone loved them. They were perfect for spring.

Ann Thomas

Stumbling upon your website is the singular most amazing thing that has happened to me in the last couple of months!! Tried your blueberry lemon cupcakes last night……. delish!! Thanks for making me look good Annie!! xx

Ling

The cupcakes taste awesome. Um everytime I make them there’s quite alot of oil that oozes out of the cupcakes and onto the tin. The cupcake wrappers are really greasy when I hold them too. :( Is this normal? This happened even though I reduced the amount of butter by 10 g or so.

Annie

I would bet that has to do with the type of liner you use. I haven’t had that problem myself.

Annette

These cupcakes were amazing! I made them the other day and they were gone so fast. I loved how the blueberries were actually like yummy blueberry syrup in the cupcakes. Frosting was also very good can’t wait to make again!

Tina

For her 3rd birthday party, my daughter requested blueberry cupcakes. I googled blueberry cupcakes, and I found this recipe. It sounded great, so my almost-3 y.o. and 4 y.o. assisted me in making these cupcakes. Its 11pm, and I just made the frosting — frosted one of the undersized cupcakes — and had my own private taste test… These cupcakes are AWESOME!!! The kids are going to love them! Thank you Annie!!! I’m now going to bookmark your inspiring blog.

I only made one change: When doubling the recipe, 6 cups of confectioners sugar for the frosting was more than I wanted to feed to a room full of toddlers… I cut it down to 4 (still a lot!), and it is delicious.

OMG! I love love love these cupcakes! These have become my go-to recipe and I’ve made them about 8 times this summer! Thank you for such a great treat!

Anita

These cupcakes came out very well – very tasty and refreshing! I was wondering if you had any suggestions on how to turn this recipe into one for lemon blueberry pancakes. Thank you!

Annie

Not really, I’d probably just look for a basic pancake recipe and add lemon flavoring and blueberries.

Connie

I made these cupcakes today for our sale and they are absolutely delicious and very pretty. I wasn’t too happy with the cream cheese icing in that it was too soft and drooped over the sides of the cupcakes. My own fault as I used “light” cream cheese. I should have known better.

Holly

I made these tonight for my son’s preschool teacher to visit our home tomorrow and they are very delicious! We keep eating them, I need to set some aside so she can have some during her visit, ha ha! Two questions from a very amateur baker: when baking recipes, such as this, call for milk, is it best to use whole, reduced fat or skim? Also, do these need to be kept in the refrigerator or can cupcakes sit out on the counter for days? Thanks!

Annie

Hi Holly, glad you’re enjoying them! If a recipe doesn’t specify what type of milk then it doesn’t matter. (At least that’s true on my site, although I suppose it may not always hold true.) As for food storage, please see the FAQ page. Thanks!

Mikela

I made this yesterday and it was ok. I just thought that it was a bit odd that they didn’t quite rise are much I thought they would. The tops of them were all flat and very crunchy while the bottom was very soft and it didn’t tie together. I even tried to put more batter in the cupcake liners thinking I needed more batter for them to rise but still nothing. My blueberries all sunk to the bottom, not sure why that was either. I defrosted frozen blueberries so if that’s the case, I don’t suggest them. I wasn’t pleased with the frosting either because it wasn’t letting me decorate anything, it would sink and drip. I covered them last night with my glass cake stand and suddenly they turned out better overnight. Today they were a million times better. The top of the cupcakes got all soft, the frosting I put in the fridge and it got firm, it all came together very well in the end. I just wanted to share my experience for anyone who might come across the same thing. If you have the time, make them the day before, other then that, its well worth making! They are really good! Just a tip, keep an eye on them while they are baking, they can burn quick. Use fresh blueberries. Don’t frost all of them if you don’t think they will be eaten that day. Last but not least, I used some orange zest in my frosting as well as lemon, it was very good and worth adding.

Daniella

I’ve made these cupcakes twice already, and they just keep getting more and more popular!! Great recipe :) They are sooooooo good. So light, moist, airy, and packed with flavor. Probably the best cupcakes I’ve ever made. My boss usually hates sweets, but he said these guys are the best he’s ever had, and will ONLY eat these! :)

Riki-Tiki-Tembo

Annie since you posted this recipe Ive made them more times than I can count – they work perfectly every single time – and my friends and family LOVE them. Thanks so much – your website has become my go to place for recipes – I know I can rely on them 100% :)

Tomajokubaitiene

Dear Annie, thank you for a very good cupcake recipe. I made them this evening for my family, and they loved it. I wanted to ask you something about the frosting. The end result of it was overpoweringly sweet. In fact, when I made everything according to the recipe, the frosting was too loose, and I added more powdered sugar. Could you tell me how to make the frosting less sweet but still good consistency? Thank you!

Anonymous

Use cold cream cheese (not room temp). You shouldn’t need to add more powdered sugar but if you find the frosting is too soft, you could chill it until it has firmed up a bit.

Christiandjoel

Hi Annie, I’m gonna try to make these cupcakes, as I typically don’t make homemade stuff, but this sounds yummy! I’m sure my question is dumb, but what is the difference between all-purpose flour and cake flour? I don’t know if I’ve ever seen cake flour offered. Is it usually located in the baking aisle?

Anonymous

You can find it in any grocery store in the baking aisle, usually in a box. Try Googling to read about the differences in the types of flour. Hope that helps!

Mel J

Oh my goodness I don’t know what everyone’s moaning about! These are hands down the best cupcakes I have ever baked or tasted. My colleagues raved about them and i am making them for my friends wedding in February. So tasty! Thanks for sharing!

Catherine

I am making these for my son’s first birthday. Every post on first birthdays says its better if the cake and frosting are bright colors so that as he smears it all over his face we get better pictures :) Do you think adding food coloring to these (blue to the cake and yellow to the frosting) will affect the recipe? if so, any tips on how to minimize the effect? Thank you.

Anonymous

I tend to disagree that you get better photos if the cake and frosting are bright colors, particularly the cake. Just let the cake be a natural color. You can tint the frosting if you wish. As long as the frosting isn’t the same color as your child’s skin, it will be fine. Also, tinting cake with blue coloring usually ends up with a green hue due to the yellow of the egg yolks.

Kathleen

Just made these cupcakes and I cant wait to share them with my family and coworkers! Thanks!

Becky

I made these cupcakes for a party recently and we loved them! I did use my mini-muffin tin because I had several desserts on the menu. They worked fine, just adjusted the time a bit and used one fresh blueberry to top each frosted mini-cupcake. They were super cute! And thanks for the tips on using cold cream cheese and chilling the frosting before using it. I’ve always had trouble with cream cheese frosting being soft but that worked perfectly! I’ll never shy away from it again. :)

lora

going to try this tomarrow sounds great.

Christine

This has got to be the 2nd best cupcake I’ve EVER made. It comes in place with my Andes candy Chocolate Cupcake. I added 2 tbspns of oil just to add some extra moistness. I spread the batter out to get 24 cupcakes instead but I think next time I won’t because they turned out a little under the liner. But still great! Thanks for the recipe :)

Sal

Hi! 1 question. Did you do anything to the blueberries that it actually juiced out beautifully on the sides? :D

annieseats

No, they just release their juices while baking. Enjoy!

GinaG113

These are to die for! Top with a slice of strawberry and then you really melt!

FM

I’d love to make this recipe for my son’s first birthday (he’s a blueberry fanatic!). However, I’d like to make a layer cake. Do you have any tips on how to adapt this recipe to make it work with 2 8″-round cake pans? Would one recipe be enough or should I double it? Thanks for any help you can offer!

Steph

Hi Annie. We rarely have good blueberries in the small town we live in. I am wondering if i could use frozen blueberries in substitute of fresh and still have the same beautiful cupcake?

annieseats

Sure, enjoy!

annieseats

Please see the FAQ page. Thanks!

Zanyash11

Are we to use the whole outter layer of the lemon for the cupcake? Like one whole lemon? It seems like a lot of zest for both the cupcake and icing. I do not want to be over powering.

annieseats

It is a lemon cupcake after all. If you want to use less, use less.

Zanyash11

My fiance is the cook in the family. I am trying to do something special and have never heard of lemon zest. Just want to impress and make them look as amazing as you did.

IRGrannyGoo

the “zest” is the outer, yellow part of the lemon peel. You can use a grater, but be careful not to get any of the white part or it will be bitter rather than sour.

Sweetie_33707

I liked this, but the frosting seems rather runny. Would more confectioners sugar work to thicken it up?

Irgrannygoo

I just tried this recipe tonight. It was fairly easy and straight forward. I actually doubled the recipe. It has a nice lemony flavor. The only thing I would change is the cream cheese frosting. With the lemon juice in there, 3 cups is definitely not enough powdered sugar to get the icing to hold it’s shape, I actually added an extra 1/2 cup and it still does not hold it’s shape. In doubling the recipe, I used 2 lbs of powdered sugar. I would suggest either decreasing the amount of lemon juice or increasing the flour. I’m hoping that after being refrigerated overnight, the cake portion will be a little moister. It’s not really dry, but I prefer a moist, heavy cake. I think I would also maybe add an extra jumbo egg to the recipe (I only bake with jumbo eggs).

annieseats

3 cups of sugar worked fine for me, as you can see here. Chilling the frosting is a better way to help firm it up, so that you don’t affect the taste of the frosting.

annieseats

I recommend chilling rather than adding more sugar. Additional sugar will affect the flavor of the frosting.

Gwendolyn

I made the frosting exactly as stated above. I used chilled cream cheese, room temp butter. It sat in my fridge overnight and still had the consistency of icing for cinnamon rolls. I also live in a very high humidity environment. Even regular american buttercream here turns out thinner (though not this thin). Any advice?

MistyS

OMG these look so good and decadent!! My friend posted this on her facebook page they look sooo good!!! But I dont ever have luck when I make cream cheese frostings they always tatste like powdered sugar :( and not near as pretty as yours. I dont own a zester is there any other way to zest a lemon without it?? Also how do you get the frosting to look like that? Im not much of a cook but I wanna try this soon

annieseats

You need a zester to get citrus zest. A pastry bag with a decorative tip will make the frosting look nice. Enjoy!

annieseats

I’m not sure what else to suggest. Maybe a Swiss meringue buttercream would yield better results for you.

Misty- back in the good old days, I didn’t have a zester either. I used a grater (like the ones for cheese), and used the smallest openings to grate off the zest, then if it was still too large of a grate I just chopped it really good with a knife. Not the right way to do it, but it worked in a pinch.

I am making these tonight- just laid out my ingredients to come to room temperature, in fact. I simply cannot WAIT to try these!! They look so decadent and delicious- I just know they will be wonderful!!

Jkfitz132

The lemon Swiss meringue buttercream sounds delicious. Could you post the recipie?

annieseats

It’s not a specific recipe that I have, but you could take any basic Swiss meringue buttercream recipe and add lemon flavoring.

Brynclr

Hi! I found your lemon blueberry cupcakes on pinterest. They look delicious. I can’t wait to try them. Thanks!

MsLee

I gave up desserts and sweets for Lent, and this was I made for my boyfriend and I to top off our Good Friday meal.

It was perfect! Thank you for sharing.

Rachel

Blueberries were pretty expensive this week when I wanted to make these, so I used half a cup of fresh blueberries and half a cup of frozen. :)

Rachel

My daughter had a white cake for her 1st bday and we got AWESOME pics. :)

Thank you so much for this idea…I was looking for a refreshing type dessert for Easter and it paid off…I did tweek and added cream cheese to the center and made it sugar free (because the hubby is diabetic) but they are fantastic…my husband was so very thankful. Thank you for sharing!

JennPT06

Just made these yesterday and they were awesome! I even had someone say it was the “best cupcake he’d ever eaten!” Thanks!

Debra

I just made these today. . . hands down the best cupcakes EVER!!! The frosting is incredible and the cake is light, flavorful. . .thank you so much for sharing this recipe!!!!

Martha

Tried these today with the Lemon Swiss Meringue Buttercream from Martha Stewart. I added the zest of one lemon instead of the vanilla the recipe calls for. What a delightfully light frosting!! Love it! Thanks for the intro to them both!

Constance Gammeter

Hi Annie: Wanted to let you know I made these last night, and OMG, they are fantastic. Thanks so much for sharing the recipe.

Susan

Annie – I found your recipe Monday on Pinterest and wanted so badly to make these that nitght. However, I could not find the cake flour in my local grocery store. Yesterday I found it (it was there the whole time and I never noticed it) so I went home to start making these last night. They are divine! As I was scooping the batter into the cupcake liners, I noticed how pretty the batter was… it was so smooth and velvety looking! I agree with all the other posts… this cupcake is one of the best I’ve had. I like that it’s a real lemon flavor and not a boxed mix that’s too tart. It has just the right light lemony flavor and then the blueberries just add a pop of sweetness to balance it. I’ll definitely be using this recipe next week to make a bundt cake for our Teacher Appreciation Week! Instaed of the buttercream icing, I’ll use a lemon glaze on it instead. Thank you so much for the great recipe!

Stephanie

My friend’s absolute most favourite cake ever was Lavendar cake at a Gastropub in Ottawa. I decided to try my hand at for her birthday today but as cupcakes and incorporate Lemon for a flavour pairing. Since your recipes are my go-to for everything, I used this Lemon Blueberry recipe for the base, and added 3/4 tsp Lavendar flowers to the sugar, and didn’t add the blueberries at the end. Annie the lavendar is just barely there and the lemon is absolutely fresh. Thanks again :)

These are amazing – I will be making these for my wedding later this year!

L. Magnus

My friend just requested “either blueberry or lemon” cupcakes for her birthday. I think your recipe is the winner for combining the both with the added bonus of cream cheese icing. These look so good!

Jessica Joseph

Hi Annie

I don’t have any cake flour in my pantry. Will regular plain flour work? These cupcakes look divine!

annieseats

Please see the FAQ page. Thanks!

karen

These cupcakes are absolutely awesome!!! Sooooooo good!!

Faithpresson

Quite possibly the best cupcakes I have ever eaten!

Guest

Made these. They are so good! Everyone loved them.

Annie

We just had these for a bridal shower dessert and they were the rave of an outstanding shower. Simply scrumptious!!! Will DEFINATELY make them myself.

Anniefrid8

Thank you for sharing such yummy recipes. I made these for our Sunday family day and my in-laws loved them!

Shelynne

I made these, and the favors were absolutely GREAT! They were not as light and fluffy as I would have liked. What did I do wrong? I will also reduce the amount of blueberries the next time I make this recipe as well.

annieseats

Possibly used a heavy hand measuring the dry ingredients or overmixing. Please see the FAQ page for more info on “what went wrong” questions. Thanks!

Kelsey McClelland

I just wanted to let you know, I made 115 of these cupcakes for my wedding last weekend, and our guests RAVED about how good they were! Great recipe, and thank you for unknowingly providing a stranger on the internet with her wedding cake recipe! :)

Megs

These are delicious and addicting. I’ve made it twice in the same week, my taste buds thank you for sharing such a wonderful and beautiful recipe!

Katie

I’ve made these cupcakes twice (so far!) and am in love. They have such a wonderful lemony flavor and the combination of the light cake and blueberries is to die for. Everyone I shared them with raved about them as well, although I had a hard time parting with them! Thank you for sharing such a great summer recipe!

Nina

Annie do you think cranberries would be a good variation?

annieseats

If I were going that route, I’d probably use orange rather than lemon. Enjoy!

Jessicacrine

I just tried these and they were amazing! Delicious recipe. Thanks Annie

Sarah D.

I’ve made this recipe several times now. The first time I made them it was really hot and the frosting was a little soupy but that was my fault. This summer has not been kind to frosting. I have also made this recipe as a sheet cake in a 9X13 cake pan several times which has turned out great as well. The flavor of the cake is awesome and it is super moist. The frosting turned out fine the other two times I made it. It got rave reviews from my 4 year old niece “Super delicious” to be exact! Thanks Annie!

I made these this past Spring for a playgroup of all my momma friends. Everyone loved them! All summer long people have asked me to make them for several bridal showers, birthday parties and just for personal consumption! These are a huge hit and addicting! Thank you :)

I’ve made this recipe several times and it’s still my all time favorite! I’m not the biggest berry fan in cooked things but this just couldn’t get better. Going to make this again for a girls night that I’m putting on. Love your site!

Made these last night, I didn’t change anything except I added a tablespoon of milk to the frosting to make it a little softer, the cupcakes themselves were amazing! Perfectly moist, light and the lemon flavor was a little subtle and not overly tart. I will be making them again and again! Thank you so much for this great recipe.

Jem

Hi! i found this recipe on pinterest and made a double batch of these cupcakes, they are some of the best cupcakes i have ever made! Thankyou for sharing your recipe :-)

I made these this weekend and loved them!! The only thing I needed to do differently was to refridgerate the frosting for a bit before piping, it was a little runny but I was ready to eat them!!!

Tom & Mara Drouhard

I had the same problem, icing was delicious but a little runny. If you refrigerate the frosting and then pipe after time will the icing start to run again? Just curious, I am still new to cupcaking :)

Sally

Do you think it would be ok to leave the blueberries out?

annieseats

Sure. Enjoy :)

Angel

I don’t have a stand mixer. Would an electric hand mixer work?

annieseats

Sure. Please see the FAQ page for more info :)

gaela

I made these cupcakes and then filled them with a homemade lemon curd. They are amazing!

M.D.

These look really delicious, but I was wondering whether I could replace the blueberries and use blackberries instead, and whether I could reduce the sugar so the cupcakes won´t be too sweet. ?

annieseats

You can substitute the berries as you see fit. I wouldn’t recommend reducing the sugar, and they aren’t overly sweet in the first place. Enjoy!

Christina Chau

Annie, I want to make these for a friend’s birthday coming up, but she doesn’t particularly like blueberries. I was wondering if I could substitute raspberries instead?

annieseats

Sure. Enjoy!

Jayne Niemi

Made these on Friday afternoon to celebrate cupcakes, our anniversary and my sister-in-law’s birthday. Thank you — they were terrific! I can imagine they will be versatile….

April

I made a “real foods only” version of this recipe last night by doing the following: For the cupcakes, I used whole grain pastry flour instead of all-purpose and cake flours. I also omitted the sugar and added 2/3 cup of local honey. Finally, I decreased the amount of milk to 1/3 cup (to offset the added liquid content from the honey). Instead of baking at 350 F, I baked at 325 F, as I’ve read that honey is more temperature sensitive than granulated sugar; I still only baked for about 22 minutes. For the frosting, I simply omitted the confectioners’ sugar and added 3/4 cup honey. The final product was more dense than most cupcakes (more like a frosted muffin), but the flavors were fantastic! I did this as a trial run to see if my daughter would approve a real-food cupcake for her birthday party…and it passed with flying colors! She loved them!

NMA

These look beautiful! Do you think if I frosted the cupcakes 2 days before an event, the cupcakes & frosting would still be as good? Worried about the cupcakes/frosting getting too hard. Sorry – new to baking cupcakes!

annieseats

You can frost cupcakes in advance. Please see the FAQ page for more info. Thanks!

Sandra Brown

please tell me,how do you measure out ”8 tbsp of butter” without melting it first :)

annieseats

In the US, sticks of butter are labeled with tablespoon marking so you know where to cut for each quantity.

Camilla

These are the best cupcakes I have ever made, I want to make everything you create!

Reike Adams

Do you think these would still taste great if I baked the cake on Friday, frosted them on Saturday and served them on Sunday? Thanks!! And should i store them in the fridge?

annieseats

Please see the FAQ page. Thanks!

Lindsay

I made these for a BBQ and received great reviews. They were simple to make, the cupcake was light and fluffy, and the frosting was the perfect balance of lemony and sweet (to me, anyway). Thanks for a great recipe!